The Persnickety Palate » Greek

Voli Me Plyguri

| September 9, 2011


Greek meatballs with beef and bulgur, simmered in tomato sauce and served with baba ghanoush in freshly made pita—the perfect post-grape harvesting dinner!


| November 20, 2010


A Greek side dish to go with all those gyros: bourani, a baked rice dish fragrant with tomato and cinnamon.

My Hero, the Gyro

| October 28, 2010


One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.

Pomegranate Salmon and Turkish Pilaf

| September 22, 2010


A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry tomatoes.

Doubting Moussaka

| September 21, 2010


A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.

Now That’s a Mouthful

| July 14, 2010


Loukoumathes are tasty little Greek doughnuts drenched in honey and cinnamon, and much easier to make than one might think.

Great Gallopin’ Grapevines, Batman!

| July 13, 2010


Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.

Three Uses for Yogurt

| July 8, 2010


Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.

Pocketful of Lamb

| April 23, 2010

Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.

Tzatziki Shrimp Skewers

| July 12, 2008

These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.

Related Posts with Thumbnails